kokboksver.PDF by Anne & Johan Santesson

Author:Anne & Johan Santesson [Anne & Santesson, Johan]
Language: swe
Format: epub
Published: 0101-01-01T00:00:00+00:00

Proceed as follows:

Ingredients:

Easy way:

Easy way:

• 400 g minced veal

1. Mix the minced veal with salt and pepper, add the

• 100 g mashed, cooked

mashed potatoes and the milk, stir well

potatoes

2. Add the egg and spices according to taste, stir until

• 1 egg

you have a smooth paste.

• 1 can concentrated

3. Heat the concentrated mushroom soup, mixed with

mushroom soup

the cream and some finely grated lemon peel in a

• 150 ml milk

casserole.

• 100 ml cream

4. Form meat balls (diameter 2.5 - 4 cm / 1 - 1.5 inch)

• salt, pepper, parsley,

from the minced meat mixture and put the balls into

spices

the simmering soup concentrate. Let simmer, covered,

for 5 - 6 minutes.

Difficult way:

5. Serve as is in the sauce.

• 200 g minced veal

Difficult way:

• 50 g veal suet

• 2 eggs

1. Mix the minced veal, the suet and the mie de pain

• 100 ml cream

(which should have been soaked in the cream).

• 10-20 grams mie de

2. Puree it in the food processor until you have a very pain

smooth mixture.

• 1 l bouillon

3. Add the eggs, the remaining part of the cream and salt and pepper according to taste.

4. Form meatballs from the minced meat mixture

(diameter 2.5 - 4 cm / 1 - 1.5 inch).

5. Bring the bouillon to a boil, let the meatballs simmer in the bouillon for at least 5 minutes.

6. Drain, serve together with a sauce velouté.

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